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Pineapple Cream Pie Recipe

My mother-in-law’s pineapple pie was a favorite with the threshing crew. A nice, big slice of it made the harvest work more enjoyable. Now, I make Theresa’s trademark pie to remember her.—Elaine Salonek, Waverly, MN

TOTAL TIME: Prep: 30 min. Bake: 15 min. + chillingYIELD:8 servings

Ingredients

Pastry for single-crust pie (9 inches)

CREAM LAYER:

1/2 cup sugar

2 tablespoons cornstarch

1/2 teaspoon salt

2 cups 2% milk

3 egg yolks, lightly beaten

2 tablespoons butter

1 teaspoon vanilla extract

PINEAPPLE LAYER:

1/3 cup sugar

2 tablespoons cornstarch

1/4 cup water

1 can (20 ounces) crushed pineapple, undrained

2 tablespoons butter

MERINGUE:

3 egg whites

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

6 tablespoons sugar

Directions

1.Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

2. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry.

3. For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture.

4. For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

5. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
Yield: 8 servings.